Name: Lentil Salad with Roasted Beets and Blood Oranges
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 2 raw beets (yellow, red, or chiogga); 1 tbsp olive oil; 1 tbsp honey; Salt & pepper; 70 grams black or beluga lentils; 2 handfuls of arugula (or baby spinach, mixed greens, lamb’s lettuce, etc.); 3 blood oranges (2 regular oranges if preferred); 40 grams fresh goat cheese; 25 grams slivered almonds; Fresh parsley; 2 tbsp olive oil; 1 tbsp white balsamic vinegar or apple cider vinegar; 1 tsp honey; 1 tsp mustard

Description

Embrace the vibrant hues and tantalizing flavors of this Lentil Salad with Roasted Beets and Blood Oranges. This dish beautifully combines the earthy sweetness of roasted beets with the fresh, citrusy zing of blood oranges, creating a feast for the eyes as well as the palate. Fresh goat cheese adds a creamy texture, while slivered almonds provide a satisfying crunch, making this salad a well-rounded, nourishing meal that appeals to all senses.

Perfect for a healthy lunch or a light dinner, this salad not only satisfies your taste buds but also offers a bounty of nutrients. Its colorful presentation makes it a delightful addition to any meal, ensuring that it’s as enjoyable to look at as it is to eat. Whether you’re hosting a gathering or simply treating yourself, this salad is sure to impress with its bold flavors and striking appearance.

Ingredients

Scale

Roasted Beets:
2 raw beets (yellow, red, or chiogga)
1 tbsp olive oil
1 tbsp honey
Salt & pepper
Salad:
70 grams black or beluga lentils
2 handfuls of arugula (or baby spinach, mixed greens, lamb’s lettuce, etc.)
3 blood oranges (2 regular oranges if preferred)
40 grams fresh goat cheese
25 grams slivered almonds
Fresh parsley
Vinaigrette:
2 tbsp olive oil
1 tbsp white balsamic vinegar or apple cider vinegar
1 tsp honey
1 tsp mustard

Instructions

Preheat the oven to 180°C (static heat).
Peel the beets and cut them into quarters.
In a mixing bowl, combine beet quarters with olive oil and honey, then season with salt and pepper.
Roast in the oven for about 35-40 minutes until tender at the heart.
Meanwhile, rinse the lentils and start cooking them in a pot of unsalted water. Cook for about 20 minutes from the time the water simmers.
Peel the oranges and slice them.
Prepare the vinaigrette by mixing all the ingredients in a small bowl.
Once the lentils are cooked, drain and season with salt and pepper to taste.
Chop the parsley.
Assemble the salad by combining arugula, lentils, roasted beets, orange slices, crumbled fresh goat cheese, slivered almonds, and chopped parsley.
Drizzle with vinaigrette, toss gently, and serve.

Prep Time: 20 minutes
Cook Time: 40 minutes

Nutrition

Calories: 320 kcal